This tasty Asian Dumpling Potsticker Soup is a warm hug in a bowl! It has flavorful dumplings, fresh veggies, and a savory broth that makes every sip enjoyable.
On a chilly day, there’s nothing better than slurping up this soup. I like to add extra dumplings—because who can resist more?😋 It’s quick to make, too!
Key Ingredients & Substitutions
Potstickers: Frozen pork or vegetable potstickers make this recipe easy. If you want to make it healthier, you could use homemade dumplings or grilled chicken pieces instead.
Bok Choy: Baby bok choy is a great addition, but you can swap it out for spinach or napa cabbage if you can’t find it. Both will add a nice green touch!
Broth: I love using chicken broth for an extra layer of flavor, but vegetable broth is a perfect choice for a vegetarian option. You can also make your own broth; it gives a personal touch!
Mushrooms: Shiitake mushrooms bring a unique taste, but feel free to use any mushrooms you like, such as button or portobello. The more, the merrier!
Soy Sauce: Low-sodium soy sauce helps reduce salt levels, which is always a good idea. For gluten-free options, tamari works just as well!
How Do I Get the Perfect Broth Flavor?
Creating a tasty broth is key to this soup. Start by sautéing garlic and ginger in sesame oil; this infuses those wonderful flavors right from the start. Don’t rush this step.
- Heat your pan to medium, then add the garlic and ginger. Cook until fragrant (1-2 minutes).
- Next, add the mushrooms and carrots and cook until they start to soften. This adds depth to your broth.
- Pour in the broth and water, followed by soy sauce and vinegar. Bring it to a gentle boil for those flavors to mingle!
Adjust the seasoning before serving; every broth is different! A bit of salt or pepper can make all the difference.
How to Make Asian Dumpling Potsticker Soup
Ingredients You’ll Need:
For the Soup:
- 24 frozen pork (or vegetable) potstickers/dumplings
- 6 cups chicken or vegetable broth
- 2 cups water
- 2 cups baby bok choy, chopped
- 1 cup shiitake or cremini mushrooms, sliced
- 1 large carrot, peeled and sliced
- 3 green onions, thinly sliced, plus extra for garnish
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For Serving:
- Chili oil or chili garlic sauce (optional)
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
This hearty soup takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and another 20 minutes cooking, and then it’s ready to enjoy!
Step-by-Step Instructions:
1. Sauté Garlic and Ginger:
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for 1-2 minutes until they become fragrant. This step helps to build the base flavor of your soup!
2. Add Mushrooms and Carrots:
Next, add the sliced mushrooms and carrot to the pot. Cook them for about 3-4 minutes, stirring occasionally, until the mushrooms soften and the carrots start to get tender.
3. Pour in Broth and Other Liquids:
Now, it’s time to add the magic! Pour in the chicken or vegetable broth and the water. Stir in soy sauce and rice vinegar, then bring everything to a gentle boil. The aromas will start to fill your kitchen!
4. Cook The Dumplings:
Once boiling, add the frozen potstickers/dumplings to the pot. Follow the cooking instructions on the package, usually around 6-8 minutes, until they’re floating and cooked through.
5. Add Greens:
During the last 2 minutes of cooking, toss in the chopped baby bok choy and sliced green onions. They’ll add a vibrant color and fresh flavor to your soup!
6. Season to Taste:
Give the soup a taste. Don’t forget to adjust the seasoning with salt, black pepper, and more crushed red pepper flakes if you want a bit of spice!
7. Serve and Garnish:
Ladle your delicious soup into bowls. Add extra green onions, sprinkle some sesame seeds, and a drizzle of chili oil or chili garlic sauce if you like it spicy.
8. Enjoy!
Serve the soup hot, with some soy sauce or dipping sauce on the side for the dumplings. Enjoy the comforting and flavorful Asian Dumpling Potsticker Soup!
Can I Use Fresh Dumplings Instead of Frozen?
Yes! If using fresh dumplings, reduce the cooking time to about 4-6 minutes, just until they’re cooked through. Fresh dumplings tend to cook quicker than frozen.
What Can I Substitute for Baby Bok Choy?
If you can’t find baby bok choy, feel free to use other greens like spinach, napa cabbage, or even kale. Just make sure to add them towards the end so they wilt nicely but don’t overcook!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For the best texture, reheat on the stove over low heat, adding a splash of water or broth to prevent it from thickening too much.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth, and replace the pork dumplings with vegetable ones. You can also add more veggies to enhance the flavors!
